Potato Pancakes Vs. Latkes: What's The Difference? - Tasting Table (2024)

FAQs

Potato Pancakes Vs. Latkes: What's The Difference? - Tasting Table? ›

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria.

There is a difference between potato pancakes and latkes. Latkes include matzo meal and baking powder, which potato pancakes do not. “Latke” is a Yiddish name, and they are traditionally served during Hanukkah.

"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

Hash browns are shredded potatoes, fried (or air-fried), til golden brown. They typically remain loose, or in shreds. Latkes, a.k.a potato pancakes, are grated or ground potatoes that are mixed with egged, flour, or other binding agents. They are one piece, like a pancake.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

Tradition says so

Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious. If you're on the fence, try it yourself.

Why are potato pancakes served with applesauce? ›

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Nutritional Information, Diet Info and Calories in. (2) Crispy Potato Pancakes. from IHOP. * Percent Daily Values are based on a 2,000 calorie diet.

Bubble and Squeak (or Potato Cakes) is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so so good. Perfect as a breakfast or brunch recipe!

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, carrot, and zucchini.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.

More like hash browns than the style of pancake made using leftover mashed potatoes, the primary ingredient here is uncooked shredded potato that's combined with onion, egg, and flour. The potato mixture is then formed into patties and fried until each round is crisp and golden brown.